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This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

A blancmanger for perch. Take almond milk and the white [flesh] of the perch (or bass), boiled in water [and] mashed well in a mortar. Temper it with almond milk, let it cook in a pot with rice milk and add blancmanger which has the right consistency. Let it boil, add sugar and stir well together to prevent burning. When it is finished add fried almonds and [pour] molten sugar on it.

Other versions of this recipe:

Blanc maungere of fysshe (Liber cure cocorum [Sloane MS 1986])

BLANCMANGE OF FISH (Libre del Coch)

Blaumanger of fissh (Two Fifteenth-Century Cookery-Books)

Blamanger of Fyshe (Two Fifteenth-Century Cookery-Books)

FOR TO MAKE BLOMANGER OF FYSCH (Forme of Cury)